Raspberry Fudge Cake

HAPPY BIRTHDAY!

I baked this cake several years ago, and honestly don't know why I haven't made it more often.  I ran across this recipe from a little Pillsbury cookbook I bought in 1993.  It is the All New Party Cookbook from Classic Pillsbury Cookbooks.

There are several steps, but none of them are difficult.

I wanted to bake my husband's birthday cake, as I did not bake him one the first year we were married, 

and I was reminded of that the other day.

So, here goes!

Chocolate and raspberry pair well together.  This cake is a rich, dense, European-style cake.

It looks beautiful and tastes decadent.

Raspberry Fudge Cake

Recipe:

• Unsweetened cocoa
• 1 cup All Purpose Flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 oz. semi-sweet chocolate
• 2 oz unsweetened chocolate
• 3/4 cup butter or margarine
• 3/4 cup sugar
• 3/4 cup seedless raspberry jam or jelly
• 1 tbsp. maraschino cherry liquid
• 3 eggs

TOPPING

• 1/4 cup seedless raspberry jam or jelly
• 1 oz. semi-sweet chocolate
• 1 tbsp. butter or margarine
• 1 tsp. light corn syrup

Heat oven to 350 degrees.  Grease 9-inch pan; dust with cocoa.

Lightly spoon flour into measuring cup; level off.  In a small bowl, combine flour, baking powder and salt; blend well.  Set aside.

In small saucepan over low heat, melt 3 oz. semi-sweet chocolate and 3/4 cup butter, stirring until smooth.  remove from heat; cool slightly.

In medium bowl using a wire whisk, beat sugar, 3/4 cup jam or jelly, kirsch and eggs until well blended.  Stir in melted chocolate and flour mixture; mix well.  Pour batter into greased and coated pan.

Bake for 40 to 55 minutes.  Cool completely.

Spread 1/4 cup jam over top of cooked cake.  In a small pan over low heat, melt remaining topping ingredients, stirring until smooth.

Drizzle over top of cake.

Printable version of recipe: Raspberry Fudge Cake

Assemble the ingredients.

Grease a 9-inch cake pan.

Dust with cocoa.

Lightly spoon flour into measuring cup; level off.  

In a small bowl combine the flour and baking powder.

Add salt and sift or blend well. Set aside.

Measure 3 oz. of semi-sweet chocolate.

Add the unsweetened chocolate with 3/4 cup butter.

Melt over low heat.

In a medium bowl measure the sugar.

Add 3/4 cup raspberry jelly.

Crack 3 eggs.

Using a wire whisk, beat sugar, jam, maraschino cherry liquid, and eggs.

Beat until well blended.

Stir in melted chocolate.

Add flour mixture.

Mix well.

Pour batter into greased and coated pan.
Bake at 350 degrees for 40 to 55 minutes.

Melt remaining topping ingredients,
semi-sweet chocolate , butter and light corn syrup.

Remove cooled cake from pan.

Spread 1/4 cup of jelly over top of cooled cake.

Spread melted topping over jelly layer on cake.

Top layer will harden.

Beautiful, rich, dense, European-style cake.

Garnish with fresh raspberries.

Enjoy!

Doug at 2 years old.

Wishing you many more Happy Birthdays!